Hand picked in two passes, the first tranche fermented in tank and spent 5 months on lees, the second tranche picked five days later and whole bunch pressed into a new 3,000L foudre and a 2yr old 2,000L foudre. 28% of the blend is from the foudre, with that ferment very slow (4 months!) and left a little RS. pH 3.2, TA 6g/L, RS 1.7g/L. Water clear despite the oak ageing, the style lean and delicate, the acid all natural and refreshingly well integrated. It’s perhaps a little taut and grapefruity – […] – but the lightly pineappley, even and well balanced palate is quite something for Sauvignon Blanc. Admirably good! Best drinking: 2015-2018. 18/20, 93/100. 13.3%, $26.
“This is savoury, textural, long, malty nutty, spiced, juicy, fine, long and several other superlatives“ 96 Points – Regan Drew | Vino Notebook
December 19, 2025
DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. Fruit is whole bunch pressed